Tipunan

Kare-Kare

Slow-braised oxtail in a rich, peanut-thickened stew served with fermented shrimp paste (bagoong) on the side — the defining Filipino braise

Sinigang

Tart tamarind broth with pork or seafood and vegetables — soul-restoring and bracingly sour in the way only a good sinigang can be

Adobo

The Filipino staple — pork or chicken braised in vinegar, soy, bay leaf, and black pepper until the sauce reduces to a dark, glossy coat

Lechon Kawali

Deep-fried pork belly with crackling skin and juicy interior — the version to order if you want to understand why Filipinos revere pork

Pancit

Stir-fried noodles with vegetables and meat — a reliable test of a Filipino kitchen's balance between savory and bright